How to fry minced pork cutlets. Traditional and unusual recipes for minced pork cutlets
Minced meat cutlets in a frying pan are perhaps the most desired dish both on weekdays and on holidays. Every housewife, no doubt, knows how to cook minced meat cutlets in a frying pan so that they turn out juicy, fluffy, and most importantly, tasty. The owners of the secrets of making such cutlets simply have no price, because minced meat cutlets in a frying pan are an indispensable hit for all times and a lifesaver that decorates any table.
To cook minced meat cutlets in a frying pan, you will need a minimum of ingredients. The main thing is that you have any minced meat on hand: pork, beef, chicken, fish or assorted meat, for example, pork + beef (whichever you like) - fresh, high-quality and preferably homemade. You can make cutlets from minced meat bought in a store, but you need to be very careful when choosing it.
To give extra juiciness to the minced meat, some housewives add finely chopped or grated fine grater onion, soaked White bread, other finely grated potatoes, chopped cabbage and other helping ingredients that can give the cutlets that very zest that makes them uniquely original. There are many options for supplements. So, the cutlets will turn out very juicy if you put a piece of frozen meat inside each butter, and add chopped herbs to it. You can simply add greens to the minced meat.
A few words about breading. Some housewives are of the opinion that minced meat cutlets in a frying pan must be breaded, while others do without this procedure. Moreover, both of them turn out wonderful cutlets.
You also need to fry minced meat cutlets in a frying pan correctly: pour vegetable oil into the frying pan and distribute it over the entire surface, heat it up, reduce the heat to medium, and then add the cutlets. Fry for about 10 minutes on each side until golden brown, then add a little water to the pan and simmer covered for another 10 minutes until done.
Do you want to surprise your family with delicious cutlets? Visit us and choose the recipe that you like.
Cutlets from mixed minced meat in a frying pan
Ingredients:
500 g minced pork,
500 g minced beef,
1 onion,
1 egg,
150-200 g loaf or white bread,
2 -3 cloves of garlic,
2 tbsp. l. mayonnaise,
breadcrumbs,
vegetable oil,
Preparation:
For cooking, use a loaf or bread that is not the freshest, but slightly stale, so that the cutlets do not turn out fluffy and not too sticky. Pour milk over the bread pulp and leave for 15 minutes, then squeeze out. Add finely chopped or grated onion and garlic passed through a press, bread mayonnaise, salt and pepper to taste to the minced meat and mix thoroughly. In order for the minced meat to become dense and at the same time juicy, many chefs advise beating it thoroughly. You can simply lift the mass of minced meat and slam it on a table or plate with noticeable force, or you can put the minced meat in a bag, tie it, leaving enough space and removing the air, and slam it with this structure. In any case, your cutlets will only benefit from such a massage. Next, form the minced meat into cutlets, roll each in breadcrumbs and fry in a frying pan with heated vegetable oil on both sides until golden brown. Then pour just a little water into the pan, cover it with a lid and let the cutlets simmer for another 10 minutes.
Another tip that may come in handy when you cook minced meat cutlets in a frying pan. Add some dried herbs, having previously ground it into powder into breadcrumbs. Fried in this mixture ready cutlets will turn out very fragrant.
Homemade minced pork cutlets
Ingredients:
600-700 g minced pork,
2 onions,
3-4 cloves of garlic,
1 egg,
1-1.5 cups. milk,
2 slices of loaf (150-200 g),
breadcrumbs,
vegetable oil,
salt, ground black pepper - to taste.
Preparation:
IN warm milk soak the pulp of the loaf or white bread and leave for 15 minutes. Meanwhile, chop the onion and add it to the minced meat, knead the mass well with your hands and, adding the squeezed out loaf pulp, mix the minced meat well again. Add garlic, egg, passed through a press to the meat mass, salt and pepper to taste. Stir the minced meat until smooth and begin forming cutlets. This is much easier to do with wet hands. Roll the resulting cutlets in breadcrumbs and fry them over medium heat in a frying pan with heated vegetable oil on both sides until golden brown. When the cutlets are browned on one side, turn them over and cover the pan with a lid. After removing the lid, check the readiness of the cutlets as follows. Pierce the cutlet with a fork - if the juice appears clear, turn up the heat and cook the cutlets for another 2-3 minutes on each side. The cutlets are browned, which means the dish is ready.
Delicious ground beef cutlets
Ingredients:
600-700 g minced beef,
2 potatoes,
1 egg,
1 onion,
dill, salt, ground black pepper - to taste,
flour for breading.
Preparation:
Usually Ground beef passed through a meat grinder twice. To make the cutlets more tender. If you are using store-bought minced meat, don’t be lazy, pass it through the meat grinder one more time along with the peeled raw potatoes. Or then add finely grated potatoes to the minced meat. In a word, act at your own discretion. Season the finished minced meat with salt and pepper, add chopped dill, finely chopped onion and mix well. Form cutlets, roll them in flour and fry in a preheated frying pan with vegetable oil on both sides until beautiful delicious crust. Add a little water to the pan, cover with a lid and simmer the cutlets for about 10 minutes. For flavor, you can add black peppercorns or bay leaves to the water.
Minced chicken cutlets in a frying pan
Ingredients:
900 minced chicken,
3 processed cheese “Druzhba”,
1 egg,
1 bunch of green onions,
1 bunch of parsley or dill,
2 cloves of garlic,
3 tbsp. l. mayonnaise,
breadcrumbs,
vegetable oil,
salt, spices - to taste.
Preparation:
Grate processed cheese, chop the onion, garlic, herbs and add all these ingredients to minced chicken. Stir, beat in the egg, add mayonnaise, salt and pepper to taste. Mix everything thoroughly one more time and form small cutlets from the resulting mass. Roll them in breadcrumbs and fry in a frying pan with heated vegetable oil on both sides until golden brown.
According to statistics, there are much fewer lovers of fish cutlets than those who prefer meat cutlets. However next recipe capable of making you reconsider your views on fish cutlets even the most desperate non-lovers of them.
Minced fish cutlets in a frying pan
Ingredients:
500 g minced fish,
200 g pumpkin pulp,
1 egg,
3 tbsp. l. flour,
1-2 cloves of garlic (optional)
salt, pepper - to taste,
vegetable oil.
Preparation:
Connect with minced fish finely grate the pumpkin, add the egg beaten with a fork, the garlic passed through a press and mix. Then add flour to the minced meat, knead it, salt and pepper to taste. With wet hands, form cutlets and fry them in a frying pan with heated vegetable oil for 3-4 minutes on each side.
Minced meat cutlets in a frying pan - this is a minimum of time and maximum pleasure!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Of course, if the cutlets are homemade, then we prepare the minced meat ourselves. When I prepare mixed minced meat, I cook it myself at home. But in our market you can prepare minced meat on the spot, without leaving the cash register)))
I buy a piece of pork I like and the kind seller immediately puts it through a meat grinder (a couple of seconds and a kilo of minced meat is already in the bag). If the meat is chosen for cutlets, be sure to additionally buy a piece of lard or immediately choose a piece of meat with fat. Thanks to this fat, your cutlets will turn out juicy.
But it’s better not to put the onion through a meat grinder, but to chop it very finely. I chop one onion along with garlic in a chopper (when I’m in a hurry), and I always fry the second one. oil
WITH fried onions The cutlets turn out very tasty! Don't fry too much. 
Now about the spices. TO minced meat I add a pure mixture of peppers and this seasoning from a mixture of peppers. There is not only pepper, but also additional herbs such as coriander, cumin, marjoram, mustard and horseradish root. The cutlets are not only tasty, but also aromatic.
The bread crumb needs to be filled with a glass of milk or water. Let it soften well and only then add it to the minced meat. Add the soaked crumb along with water or milk. Sometimes I even add extra to the minced meat cold water(a couple of spoons).
If you also finely chopped the onion for frying, then we do not put it in the chopper, but directly into the minced meat. Well, I cut it large, so I’ll use a chopper. To make the work of the chopper easier, I will add the crumb to the onion.
I only used 700 grams for the cutlets. minced meat, but I set aside some of it along with onions and garlic for minced meat. Add the crumb with onions, salt and yolks to the chopped meat. Why not a whole egg? My practice has shown that cutlets cooked with yolks turn out more tender.
But I always have protein on hand. You can cook with it for the kids or like this! Just three proteins per serving of cream. This cream can be used not only to decorate cakes. They can also be used to fill eclairs. So, we’ll talk about sweets in the next post, but now let’s continue cooking delicious cutlets.
Mix the resulting minced meat. And now the most important thing! To prevent the cutlets from falling apart in the pan when frying, they need to be beaten properly. Wet your hand in water and tear off any lumps of minced meat. At a distance of 20 cm, throw the minced meat back into the bowl. We do this energetically, but without fanaticism.
When the minced meat becomes homogeneous and elastic, let it stand in a bowl for about 10 minutes. During this time, the pieces of meat are marinated with salt, pepper and onion juice.
Next, with wet hands, form the cutlets. 
And before posting on hot frying pan, roll in flour. 
It is also equally important which pan you place the cutlets in. I don't mean the brand))) The frying pan should warm up well and the oil should almost boil in it. At this moment (from high temperature) a crust immediately forms, which retains all the juices inside.
Fry the cutlets, without a lid, at first a little more than moderate heat, for two minutes. Then reduce the heat and continue frying for about 3 minutes. 
Turn the cutlets over and you can see the beautiful golden brown crust. On the other side, fry the cutlets in the same way. First on high fire, then on low.
You can bring the cutlets to readiness under the lid, add a little water. But this is optional. 
Friends, we’ll get it and bon appetit! 
Tip: after frying, place the finished cutlets on a plate lined with paper towel. Excess fat It will drain and won't cause any trouble!
Servings: 13–14 pcs.
Cooking time: 30 min.
Cuisine: Russian
Recipe Description
I have long wanted to describe the recipe for minced pork cutlets that you see here. There are different cutlets - pork cutlets, assorted mixed minced meat, and others. Each type has its own little secrets that are important to know and apply so that the cutlets turn out so soft, juicy and appetizing that you “can eat them with your lips,” as my mother says.
This recipe for minced pork cutlets with bread is one of my most successful recipes. I got it from my mother, and she, I think, from her grandmother. Mom cooked them very tasty - soft, even tender, I still remember the taste of these cutlets. At first, my husband also always asked me to make cutlets “like my mother-in-law.” I’m sure you will like them too, and even more so, your husbands and children will like them, because that’s how our people are made – there is nothing better for him on the table than delicious pork.
To prepare minced pork cutlets, the recipe for which I present today, you need to use quite a lot of bread - for half a kilo of meat I take half white loaf, definitely callous, at least two days old. Don’t let this moment confuse you; bread won’t make our cutlets any worse. At all, professional chefs recommended in minced cutlet add up to 30% bread. I agree with this issue famous chef Ilya Lazerson, according to whose recipe I prepared “”.
We use homemade, low-fat minced pork. It's better to cook it yourself from pork tenderloin or neck, and I run the meat through a meat grinder twice. If you have ready-made store-bought minced meat, then, unfortunately, they often add a lot of fat to the meat. In this case, you can add to pork meat A little chicken fillet, and even better - turkey fillet to reduce fat content.
To prepare juicy minced pork cutlets, you need:
- ground pork tenderloin – 500 g;
- eggs – 2 pcs.;
- white bread – 1/2 sliced loaf;
- onion – 1 large;
- garlic – 4 cloves;
- salt – 1 teaspoon (without a slide);
- ground black pepper – 1/2 teaspoon;
- pork fat for frying (lard) – 2–3 tbsp. spoons.
Cooking step by step:
- Cut the stale loaf into slices and soak briefly in water - literally for 3-4 minutes.
- While the bread is soaking, grate the onion on a large-neck grater. You can chop it finely, but it’s better to grate it – it will be smaller, we don’t need onion pieces in the cutlets, right?
- We also chop the garlic - you can squeeze it through a press, but most often I also grate it - on the smallest holes.
- We pass the minced meat (even ready-made) through a meat grinder.
- Add chopped onion and garlic, squeezed bread, 2 eggs, salt and pepper to it.
- Now the main task is to knead this mixture well until it has a homogeneous consistency. Mix with your hands for at least 4-5 minutes, even beat a little until it almost stops sticking to your hands and becomes completely homogeneous.
- Let's move on to frying: heat a frying pan over medium heat with non-stick coating or well-seasoned so that when frying the meat does not stick to the pan. On bad frying pan delicious dish will not work.
- Add a tablespoon of lard.
Note
I want to note that recently we have switched to animal fats - lard, first of all, and also rabbit fat, cow's butter or goat oil. For frying, this is a healthier option because vegetable oils when heated, they form carcinogens, it is better to leave them for raw consumption(for salads).
- When the fat in the frying pan is hot, place the formed meat cakes in it.
- With wet hands, take approximately 2 tablespoons of minced meat and form an oval cake in your palms, rolling the meat lump in your hands several times (patting and beating it). This removes air from the minced meat so that there are no voids in the cutlet. The cake itself should not be too flat, just slightly flattened.
- Moreover, we don’t roll the meat cakes in either flour or breading – we put them directly in the fat. I can fit up to 12 pieces in a large frying pan.
- Fry until golden brown - 4-5 minutes on one side and 3-4 minutes on the other. Do not overcook, no blackness - a beautiful golden ruddy color - this is enough, they will not be raw.
- If everything doesn’t fit, prepare a second batch from the remaining minced meat.
- We remove the finished cutlets onto a plate - they turn out tall, plump, and they smell - just wonderful!
Prepare cutlets according to my recipe. It's very tasty, it's very filling, it's quick and easy!
Bon appetit!
A very appetizing addition to boiled potatoes or they will become any kind of porridge.
Their taste and juiciness depend on compliance with the process of preparing minced meat for cutlets. It is especially important to make the minced meat for pork cutlets correctly in order to get the desired result and surprise your family with this simple but beloved dish.
Options and recipes meat cutlets just mass and quality additional ingredients Many housewives add grated zucchini, grated potatoes or carrots to the meat. All this gives ready-made dish special taste and aroma.
To prepare cutlets, it is best to use chilled rather than frozen meat. Its freshness upon purchase can be easily determined by appearance and smell. Buy meat only from trusted places and stores.
Well, now let’s learn more about the products and ingredients needed to prepare pork cutlets.
We will need:
1. Pork pulp – 1 kg
2. Slices of loaf (yesterday’s) – 5-10 pieces
3. Onions – 2 pcs. large
4. Garlic – 5 cloves
5. A glass of milk – 280-300 ml
6. Salt to taste
7. Ground black pepper – ? tsp
8. Eggs – 2 pcs.
9. Vegetable oil for frying cutlets – 150 ml
In most recipes for making meat cutlets, namely pork cutlets, you can find one important ingredient - bread. It is added to bind the minced meat and make it homogeneous. Pork meat itself is a bit dry, but bread softened in milk and minced can solve this problem.
To make the cutlets more fatty, you can add a couple more pieces of lard to the list of products. It is twisted in a meat grinder after the pork.
Delicious pork cutlets: step-by-step recipe
Having selected meat for cutlets, it must be washed and freed from extra wires. And in order not to waste time while we deal with the meat, you can break or cut the bread into cubes and place it in a deep bowl.
Pour warm milk over the bread, but not hot. Leave for five minutes until the bread absorbs the liquid and becomes soft.
Prepared meat should be cut into small pieces so that they can be conveniently placed in the neck of the meat grinder. We also peel the onion and cut it into pieces. Peel the garlic.
Pass the pork pieces through a meat grinder.
Following the meat, put the onion and garlic into the meat grinder. You don’t have to put the onion through a meat grinder, but then it won’t give the juice needed for minced meat.
Following the already chopped ingredients, pour the softened bread into the meat grinder. If the bread has not absorbed all the milk, then simply pour the remaining milk into a bowl with the minced meat.
Add two eggs to the minced meat. Salt and add ground black pepper. If desired, you can also add red to the minced meat. ground pepper or mixtures of various herbs for meat dishes. You can finely chop the young green onions and add it to the minced meat. In this case, pork cutlets will also turn out very tasty.
Mix the minced meat well with your hands until smooth. If ready minced meat seems rough and tough to you, you can pass it through a meat grinder again. Many housewives twist the minced pork three times, and only after that knead it well.
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